This recipe makes a brilliant base for a non-churn ice cream. The same base (cream & condensed milk) also works well with summer fruit such as raspberries. On no account try it with blackberries however. This was a morning ill spent, so I shall save you the effort. The original recipe is also from the Waitrose Magazine.
We ate it with the caramel sauce.
Coffee and cardamon ice cream
3 tbsp espresso instant coffee (a strong espresso style coffee also works)
15 cardamom pods, seeds removed and ground
450ml double cream
260g condensed milk (a normal sized tin)
1. Mix together the coffee powder, ground cardamom and 4 tbsp boiling water (or just the cardamon and coffee if brewing fresh). Leave to cool.
2. Beat the cream and condensed milk together until quite thick, then stir in the spiced coffee, mixing well. Scrape into a container, cover with cling film and freeze. It will become quite firm so take it out about 20 minutes before serving.